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Pepper-Crusted Hanger Steak with Sweet Potatoes and Avocado Crema

Prep 10 min
Total 45 min
Servings 4

This dish is all about the simple flavors of a few choice ingredients. Hanger steak is rubbed with the original seasoning blend—salt and pepper—and quickly pan-seared before going in the oven. We’ve paired it here with roasted-to-perfection sweet potato wedges and a killer three-ingredient avocado-lime cream sauce. MORE+ LESS-

By Macheesmo

April 19, 2017

Ingredients

Hanger Steak

1 1/2

lb hanger steak

tablespoon coarse ground black pepper

teaspoon kosher salt

tablespoons olive oil

Sweet Potatoes

large sweet potatoes

tablespoons olive oil

Salt and pepper

Avocado Crema

1/2

cup sour cream

ripe avocado

lime, juice only

Fresh chives, for garnish

Steps

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1

Preheat oven to 400°F.
2

Scrub potatoes well and slice into wedges; toss with olive oil, salt and pepper to coat. Spread in an even layer on a baking sheet and bake at 400°F for 25 to 30 minutes, flipping once halfway through, until wedges are slightly crispy on the exterior and tender in the center.
3

While sweet potatoes are roasting, rub steak well with coarse black pepper and salt to season.
4

In an oven-safe skillet over medium-high heat, add olive oil. Sear steak on all sides for 90 seconds.
5

Transfer skillet to oven and roast steak until it hits an internal temperature of at least 135°F, about 8 to 10 minutes depending on thickness. Remove steak to a cutting board and allow to rest for 5 minutes before slicing into coins.
6

Meanwhile, pulse together sour cream, avocado and lime juice in a small food processor.
7

Drizzle sweet potato wedges with avocado crema and serve alongside slices of hanger steak.

Expert Tips

If you can’t find hanger steak, you can use flank steak for this recipe as well.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 380

% Daily Value

Total Fat: 42g; 65%
Saturated Fat 13g 63% Trans Fat 1g
Cholesterol: 110mg; 37%
Sodium: 700mg; 29%
Potassium: 910mg; 26%
Total Carbohydrate: 23g; 8%
Dietary Fiber 5g 22% Sugars 5g
Protein: 34g

% Daily Value*:

Vitamin A: 220%; 220%
Vitamin C: 8%; 8%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Sometimes the best thing in the kitchen is the simplest. I absolutely crave this steak occasionally and there’s no substitute for it. Sure, you can mix up crazy rubs with dozens of ingredients, but the flavors in this steak are so pure and delicious that you won’t think it needs anything else. The rub is really just two things: black pepper and salt. Luckily, there are no other ingredients really so make sure you get the black pepper right! The trick is to make sure to grind the pepper yourself so you can get a nice coarse grind on it. Pre-ground black pepper just won’t work for this recipe, unfortunately. You need a coarse grind so it sticks to the steak and gives it some texture. Once the steak is well coated, sear it in an oven-safe skillet and then transfer it to a 400°F oven to finish roasting. It’s done when the internal temperature hits at least 135°F in the center of the steak. Be sure to let it rest for a few minutes before you slice and serve. Need a side dish? I wouldn’t leave you hanging! Check out these sweet potato wedges with avocado crema (cream sauce). They are so easy to make and the sweetness goes perfectly with the peppery steak. You can roast your sweet potato wedges at the same temp that you cook the steak at and they should both be done at roughly the same time assuming you let the steak rest. The wedges are great on their own, but the quick avocado cream sauce just takes them to another level. Dinner is done, right?!